Competition-Style Chicken Thigh Bites

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 150 min · Chicken · gluten-free, low-carb, high-protein

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Ingredients

• 2 boneless skinless chicken thighs
• 1 1/2 tbsp unsalted butter
• 3/4 tbsp barbecue rub
• 3/4 tbsp dark brown sugar
• 1/4 cup honey
• 1/4 cup barbecue sauce
• 1/4 cup apple juice
• 1/4 tsp kosher salt
• 1/2 tbsp flat-leaf parsley

Method (tap to check — screen stays awake)

1. Trim each thigh into a neat rectangle and scrape the underside clean of fat and loose sinew, so every bite is meat rather than gristle.
2. Season both sides with the rub, the salt and 1 tbsp of the brown sugar, and rest 30 minutes.
3. Lay the thighs in a foil pan on a bed of butter pats with the apple juice poured around, and smoke uncovered at 275°F over cherry for 60 minutes.
4. Cover with foil and cook 30 minutes more to 175°F — thighs want to run past 165°F for the connective tissue to give.
5. Drain the pan liquid off, then brush the thighs with the barbecue sauce thinned with the warmed honey and remaining brown sugar.
6. Return uncovered at 300°F for 15 minutes until the glaze is tacky and does not run when you tilt a piece.
7. Rest 5 minutes, cut into two-bite pieces and scatter the chopped parsley over.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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